Darjeeling Dashi

Darjeeling Dashi Recipe
Photo: Iain Bagwell; Styling: Emma Star Jensen
Created by Bay Area cookbook author Eric Gower, this ultraquick and unusual version of Japanese dashi (soup stock) delivers a serious umami punch, made even tastier by the addition of Darjeeling tea leaves. Use it as a base for a quick soup--it's very good with slices of the mushrooms you used to make the dashi, plus a curl or two of aged pecorino romano cheese. Or use it to deglaze pans for sauce, or to make insanely delicious rice (use half water, half Darjeeling dashi).


Makes 3 cups
Total time: 20 Minutes

Recipe from


Recipe Time

Total: 20 Minutes

Nutritional Information

Calories 42
Caloriesfromfat 4 %
Protein 0.9 g
Fat 0.2 g
Satfat 0.0 g
Carbohydrate 10 g
Fiber 0.4 g
Sodium 807 mg
Cholesterol 0.0 mg


2 tablespoons dried tomatoes
1/2 ounce dried shiitake mushrooms
1 tablespoon soy sauce
4 teaspoons honey
1 1/2 teaspoons aka (red) miso
1 tablespoon Darjeeling tea leaves
1/2 teaspoon salt


Combine tomatoes, mushrooms, soy sauce, and honey with 1 qt. water in a medium saucepan and simmer 5 minutes. Turn off heat and whisk in miso, tea leaves, and salt; let steep 5 minutes. Strain through a fine-mesh colander (save shiitakes for another use, such as fried rice, pasta, or in the dashi for soup). Let cool. Dashi keeps, chilled, in a large glass jar for up to 1 week.


Nutritional analysis is per cup.

Eric Gower,

The Breakaway Cook,


February 2012
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